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Crispy Rösti with Creamy Mushroom Dill Sauce

A comforting dish of crispy potatoes served with a rich creamy mushroom dill sauce, perfect for any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Swiss
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Rösti
  • 800 g potatoes Use starchy potatoes for best results.
  • 2 medium onions
  • 300 ml olive oil Can substitute with neutral oil.
  • to taste Salt
  • to taste Black pepper
  • to taste Paprika
  • 4 tbsp starch (cornstarch or potato starch)
For the Creamy Mushroom Dill Sauce
  • 100 g mushrooms, sliced Use your favorite type of mushrooms.
  • 2 cloves of garlic, minced
  • to taste Fresh coriander
  • 100 ml cream Can substitute with sour cream or plant-based cream.
  • to taste Fresh dill, chopped Fresh works best, dried can be used in a pinch.
  • to taste Salt and black pepper

Method
 

Preparation
  1. Grate the 800 g of potatoes using a coarse grater.
  2. Rinse the grated potatoes under cold water to remove excess starch, then drain in a colander and squeeze lightly to eliminate moisture.
  3. In a large frying pan, heat olive oil over medium heat and sauté one chopped onion until translucent, about 3-5 minutes.
  4. Add the drained grated potatoes to the pan and fry for 5–7 minutes, stirring occasionally until they start to become crispy.
  5. Season with salt, black pepper, and paprika to taste.
  6. Stir in the starch, then scoop the mixture and shape it into long flatbreads.
Cooking the Rösti
  1. Continually fry the shaped rösti in olive oil until both sides are golden brown and crispy, approximately 4-5 minutes per side.
Preparation of Sauce
  1. In another pan, heat olive oil and sauté the second chopped onion, sliced mushrooms, and minced garlic until fragrant, about 5 minutes.
  2. Add coriander, salt, and pepper to taste.
  3. Pour in the cream and simmer until it thickens slightly, about 3-4 minutes.
  4. Blend the mixture until smooth and stir in the chopped dill.
Serving
  1. Serve the creamy mushroom dill sauce alongside the hot, crispy rösti.

Notes

Ensure the potato mixture is dry for maximum crispiness. Squeeze out as much water as possible before cooking. If not serving immediately, consider storing sauce separately to prevent the rösti from becoming soggy.